Napolitan Spaghetti

Napolitan Spaghetti

Napolitan Spaghetti

Intriguing is what I thought when I first read the short and sweet article in Saveur Magazine titled: Spaghetti Western .  I have to admit I was even more intrigued when I went online and read the recipe…ketchup….yup ketchup is part of the sauce.  Just recently I was watching Cutthroat Kitchen on Food Network (as they say: it’s Chopped for sociopaths and I LOVE BOTH SHOWS!) anywho….one of the tricks (or backstabbing) was to switch an opponent’s fresh tomatoes with ketchup in making chicken parmesan.  Essentially that implies that ketchup would be most devastating in a tomato sauce.  Yet here we have Saveur magazine publishing a recipe that pretty much zones in on ketchup as a key ingredient in a Spaghetti dish.  I had to try it.

Ingredients:

1 lb. spaghetti

2 tbsp. unsalted butter

¼ lb. white button mushrooms, trimmed and thinly sliced

1 medium yellow onion, thinly sliced

¼ lb. cooked ham, cut into ¼”-thick strips about 2″ long

¼ lb. long beans or regular green beans, trimmed and cut into 2″ pieces

¼ cup milk

¼ cup sake

5 tbsp. ketchup

1 tsp. paprika

Kosher salt and freshly ground black pepper, to taste

¼ cup grated Parmesan cheese

Tabasco, for serving (optional)

How to:

Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain and set aside.

Melt butter in a 6-qt. saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown, 10–12 minutes. Add ham and cook until lightly browned, 6–8 minutes more. Stir in long beans, milk, sake, ketchup, paprika, salt, and pepper; bring to a boil. Cook, stirring occasionally, until beans are just tender, about 3 minutes. Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through, 1–2 minutes.

the sauce (pardon the pics, but it was late and I had to make do with our lighting)

the sauce (pardon the pics, but it was late and I had to make do with our lighting)

yum! ready to dig in!

yum! ready to dig in!

Divide spaghetti and sauce between serving bowls. Sprinkle with parmesan and serve with Tabasco, if you like.

picture taken the following day for leftover lunch! Still yummy!

picture taken the following day for leftover lunch! Still yummy!

Note: this dish was very very delicious, a touch of sweetness and great flavors all around.  If you have leftovers (as we did) you may want to add a touch of water or chicken broth when reheating!  Overall quite surprised and pleased I didn’t mind the ketchup!

Printer Friendly:  Napolitan Spaghetti

Peace and Don’t be a sociopath,

Isabelle

2 thoughts on “Napolitan Spaghetti

  1. Isabelle, ketchup wasn’t the surprise ingredient in this dish for me. Sake was. (Sake?!) Amazing how combining cultures and ingredients can render a tasty dish.

    P.S. Your tea cookies are fantabulous!

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